This omelet is unusual in that it’s folded on the plate, rather than in the skillet, so that the peas don’t roll out when you move it. Although it’s less fussy this way, it still wows as a light dinner or brunch, served with salad and toast.
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Quick, easy, and delicious. I've made this omelet several times, and everyone in the family likes it (no mean achievement). I just wish I could figure out how to make a three-serving version.
Excellent! I added chopped kale in with the peas. Easy dinner, thank you!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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